Chocolate Chip Cherry Fruitcake Loaf
December 27, 2012
"A recipe I have been using for years. I like this recipe because it is something you can make last minute, unlike most fruitcakes that require baking a long time in advance of your holiday. You do need to let it sit overnight, but otherwise it is ready very quickly. The original doesn't call for any alcohol, making this very kid friend;y as well. There are no sour bits of rind in this recipe, which is often what people don't like about fruitcake. Just nuts, cherries, dates or raisins, and chocolate."
- Serving Size: 1 (186.7 g)
- Calories 400.9
- Total Fat - 18.5 g
- Saturated Fat - 2.7 g
- Cholesterol - 63.9 mg
- Sodium - 130.7 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 4.3 g
- Sugars - 22.4 g
- Protein - 9.7 g
- Calcium - 135 mg
- Iron - 2.2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg
Preheat oven to 325 F; grease and flour a 9x5" loaf pan.
Beat together sugar and eggs well.
In another bowl, combine the flour, baking powder, and salt using a whisk.
Gently stir the flour mixture into the egg mixture until combined, leaving no dry patches.
Stir in the fruit and nuts to combine well.
Scrape this thick mixture into the prepared baking pan, placing the reserved 5-6 whole candied cherries in top.
Bake approximately 1 1/4 -1 1/2 hours, until a toothpick comes out with only streaks of melted chocolate, not gobs of wet batter; DO NOT OVERBAKE.
Let cool 10 minutes in pan, then allow to cool fully on a cooling rack.
Place in a plastic zip-top bag overnight (sliced or left whole) to allows the spices to really blend into the cake well; this always tastes better at least 1 day after baking.
Tips & Variations
No special items needed.